Wednesday, February 11, 2009

I came across these a while ago. I don't actually remember what site I saw them on, but the recipe comes from Giada de Laurentiis. I am a huge fan of Nutella. I can eat it straight from the jar or on top of anything. I loved the idea of Nutella in a cookie, so I was definitely intrigued by this recipe. I think Giada originally made these cookies for Halloween, but you can switch them up for any holiday or event by rolling them in different colored sugars or sprinkles. I happend to have a bag of Hershey Kisses from when I got the $0.29 bags of candy and thought this was the perfect time to use them. I did not taste these cookies because I am sill not eating dessert, but they went really quickly at work. My boyfriend thinks I should try to make them in my mini-muffin tins and skip rolling them in sugar like I do for my peanut butter cup cookies and I think I will.

In a medium bowl, combine flour, baking soda, and salt. Set aside. In another medium bowl, place the chocolate hazelnut spread, butter, and both sugars. Using a hand mixer, cream the ingredients together, about 3 minutes. Add the egg and vanilla and blend until incorporated. Stir in the dry ingredients, just until incorporated. Shape the cookie dough into walnut-sized balls. Rolls the balls in the sprinkles or colored sugar, pressing to adhere. Place the cookies on a heavy cookie sheet about 4 inches apart. Bake for 8 minutes. Remove the cookies from the oven. Quickly place a chocolate kiss in the middle of each cookie. Return the cookies to the oven and bake for another 3 minutes. Cool the cookies on a wire rack.

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About Me

My name is Risa and I am an accountant living in the Washington D.C. area with a passion for all things sweet. I have always enjoyed baking and creating new treats, so I decided I would share it with the rest of the world. If you would like to email me I can be contacted at bakedperfection@gmail.com.